TEPPANYAKI-STYLE SHRIMP AND CALROSE RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the steamed Calrose rice: In a saucepan on high heat, add the rice, salt and 2 1/2 cups water. Bring to a full boil, cover, place a tight-fitting lid on top and then reduce the heat to a simmer. Allow to cook for 18 minutes, then carefully fluff the rice with a fork before serving.
- For the teppanysaki-style shrimp: Peel and devein the shrimp and remove the tails. Split the shrimp lengthwise.
- Heat a large griddle or heavy wok over medium-high heat. Add the grapeseed oil and sesame oil. Add the shrimp and quickly sear to caramelize them, cooking them halfway, about 1 minute. Remove immediately.
- Quickly add the ginger, garlic and onion and saute until tender, about 3 minutes. Add the carrots, baby corn if using and peppers and saute until cooked through, about 3 minutes. Crack the egg over the vegetables and quickly stir-fry to cook the egg.
- Add the tamari, mirin, rice wine vinegar, sambal and dry mustard dissolved in water and toss until everything is well coated. Add the shrimp and mung bean sprouts and cook until the liquid is reduced by half and the shrimp are cooked through, about 1 minute.
- Serve over the steamed rice and top with a squeeze of lemon juice, sliced green onions and sesame seeds
JAPANESE STEAKHOUSE GOLDEN SHRIMP
I've messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.
Provided by nriffer
Categories World Cuisine Recipes Asian
Time 8h20m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.
- Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
- Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 0.4 g, Cholesterol 141.3 mg, Fat 38 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 184.4 mg, Sugar 0.1 g
TEPPANYAKI SHRIMP WITH SAUCE RECIPE - (4/5)
Provided by Dottiejk
Number Of Ingredients 17
Steps:
- For the sauce: In a small sauce pan, whisk together the rice vinegar, soy sauce, sugar, ginger juice, and green onions over medium heat; gently bring to a simmer, stirring often to prevent scorching. Meanwhile, whisk together the chicken broth and cornstarch in a small mixing bowl. Drizzle the slurry mixture into the rice vinegar mixture while whisking constantly and vigorously. When the mixture comes to a boil, the sauce will thicken. Immediately reduce the heat to medium-low and simmer gently for 1 to 2 minutes to remove unwanted starchy flavors. Note: if the sauce is too strong or has become too thick, whisk in a ittle more chicken stock. Remove the sauce from the heat and serve warm, cold, or at room temperature. For the shrimp: Season the shrimp with salt and pepper; set aside until needed. Heat a wok over high heat; add the oil and heat through. Add the shrimp and cook, stirring and tossing constantly until just opaque, about one minute. Carefully add the sake and vodka to the wok and flambe. When the flames subside, add the lemon juice and toss to combine; immediately transfer to a serving dish. Garnish with green onions and serve warm or at room temperature with sauce on the side. Note: If you prefer, you may toss the shrimp with about 1/2 cup of the sauce and serve the remainder on the side.
TERIYAKI GRILLED SHRIMP
The perfect balance of sweet and heat come together in this recipe. The shrimp take on the flavor quickly and also cook fast so dinner can be on the table in no time. Serve over rice if desired.
Provided by Soup Loving Nicole
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes.
- Place shrimp in a shallow dish. Pour 3/4 of the teriyaki sauce over the shrimp and let marinate for 30 minutes. Reserving the remaining sauce for basting.
- Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers.
- Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more.
Nutrition Facts : Calories 239.2 calories, Carbohydrate 34.3 g, Cholesterol 172.6 mg, Fat 2.2 g, Fiber 0.5 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 1427.8 mg, Sugar 30.4 g
TEPPANYAKI MUSTARD DIPPING SAUCE
Make and share this Teppanyaki Mustard Dipping Sauce recipe from Food.com.
Provided by Boo Chef in West Te
Categories Sauces
Time 10m
Yield 3/4 Cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in medium bowl.
JAPANESE STEAKHOUSE-STYLE GOLDEN SHRIMP SAUCE
Posted in reply to a request. I haven't tried this recipe, though I've had the sauce in Japanese restaurants and it's quite good served on grilled shrimp. I found this on Recipegal.com and the poster there claimed this is just like the original stuff found in restaurants.
Provided by Hey Jude
Categories Sauces
Time 5m
Yield 1 1/4 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Chill 24 hours before serving so flavors can meld.
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